Buffalo Chicken French Bread Pizza {recipe}

I know it’s the new year and we’re supposed to be juicing and diet cleansing and sweating to the oldies plus doing three thousand crunches a day, minimum. I know I should be focusing on eating my greens and counteracting all that indulging I did over the holidays. Spinach. Kale. Brussels Sprouts. SALADS, SALADS, SALADS!!!

I know. I KNOW. But what kind of friend would I be if I didn’t share THIS with you guys?

Am I right?!

Before we’re all inundated with healthy eating and excessive exercise articles over the next few months, let’s reminisce over this French bread with its slightly crisp crust and hot, oh-so chewy center, loaded with not one, but TWO melting cheeses, a touch of ranch, and good ole Frank’s Red Hot.

The moment I saw the idea on How Sweet It Is, I knew I’d be making it ASAP. I know you understand.

STEP ONE: Move oven rack to the center of the oven and preheat broiler. Halve French bread long ways, then place cut-side up on a cookie sheet, and broil until slightly browned (about 3-5 minutes). Set aside to cool.

STEP TWO: Heat olive oil in a skillet over medium high heat. Once hot, add chicken pieces and season with S&P. Cook the chicken for 8-10 minutes, flipping as needed, until cooked through. Add garlic, Frank’s Red Hot, and butter. Remove from heat, and stir to combine.

STEP THREE: Spread ranch dressing evenly among the French bread slices. Top the ranch with 1/2 of the Fontina cheese, then add the chicken and pan sauce mixture. Top with remaining Fontina and gorgonzola cheese. Place French breads under the broiler, and broil for 5 minutes, or until the cheese is melted to your liking. Remove from oven and top with cilantro and green onion.